Chicken tikka masala recipe

Ingredients

• 1 pound chicken breasts (450 grams)
• ¼ teaspoon garlic powder
• ¼ teaspoon ground coriander
• 1/8 teaspoon ginger powder
• 1/8 teaspoon ground turmeric
• 1/8 teaspoon cayenne pepper or chile powder of choice

• 1 onion, diced
• 4 cloves garlic, diced
• 1 tablespoon grated fresh ginger
• 1 jalapeño pepper, deseeded and diced
• 2 tablespoons tomato paste
• 2 tablespoons garam masala powder
• 2 tablespoons ground coriander
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon honey

• 4 dollops yogurt
• ¼ cup chopped fresh cilantro

For the Chicken
1. Preheat the water bath to 141°F (60.5°C).
2. Mix the spices together in a bowl. Salt and pepper the chicken then sprinkle with the spice mixture and seal in a sous vide bag. Place the sous vide bag in the water bath and cook for 2 to 4 hours, until pasteurized.
For the Tikka Masala Sauce
3. Heat oil in a pan over medium to medium-high heat. Add the onion and cook until softened, about 5 to 10 minutes. Add the garlic, ginger, and jalapeño pepper and cook for another 5 minutes.
4. Add the tomato paste, garam masala, and coriander then cook, stirring regularly, for 5 minutes. Add the crushed tomatoes then bring to a simmer for around 15 minutes. Blend well then stir in the honey, salt and pepper to taste then remove from the heat.
To Assemble
5. Take the chicken out of the sous vide bag. Dry them thoroughly using paper towels or a dish cloth. Quickly sear the chicken for 1 to 2 minutes per side, until just browned, then remove from the heat.
6. Place some sauce in a bowl, add the chicken to the sauce and top with a dollop of yogurt. Sprinkle with the cilantro then serve.